• 500g shallots or 1.5kg butternut squash
• 2 tablespoons vegetable oil
• 3 red peppers
• 3 cloves of garlic
• 2 tablespoons Cajun spice
• 150ml vegetable stock
• 400ml tin of coconut milk
• 400g tin of chopped tomatoes
• Oil for frying

1. Heat 2 tablespoons of oil in a large saucepan. Add the shallots and fry gently for 10 minutes, stirring frequently, until softened and browned.
2. Add the squash, peppers, and Cajun spice mix, along with the coconut milk, tinned tomatoes, and stock.
3. Bring the mixture to the boil, then reduce the heat and let it simmer.
4. Cover the pan and cook gently for 30 minutes, stirring occasionally, until the squash is tender.
5. Serve as a hearty vegetable soup with crusty bread, or as a curry with rice.

Ryseitiau Lisa Fearn

Instagram - lisafearncooks